Mashed Potato Gnocchi
Transform your leftover mashed potatoes into mouthwatering homemade gnocchi with this easy Mashed Potato Gnocchi recipe! These tender, pillowy dumplings are made with just a handful of ingredients, including russet potatoes, a touch of flour, and a single egg yolk for structure. Optional Parmesan cheese adds a subtle richness to the dough, and the gnocchi are delicately finished in a buttery sage sauce for a classic Italian flourish. This recipe ensures soft, melt-in-your-mouth gnocchi, perfect for pairing with your favorite sauces or serving as a standout side dish. With step-by-step guidance and simple ingredients, making homemade gnocchi has never been more approachable. Great for cozy weeknight dinners or impressing guests with your handcrafted culinary skills!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg yolk
- 1 teaspoon Salt
- 0.25 cups Parmesan cheese (optional)
- 2 tablespoons Unsalted butter (for serving)
- 4 leaves Fresh sage leaves (optional, for serving)
Instructions
Peel and dice the russet potatoes into evenly sized chunks for quick, consistent cooking.
Place the potato chunks in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and allow them to sit for a few minutes to release excess steam. This helps prevent wet gnocchi dough.
Pass the cooked potatoes through a ricer or mash them until smooth. Spread the mashed potatoes out slightly on a clean work surface or large bowl to cool to room temperature.
Once cool, sprinkle the mashed potatoes evenly with flour, salt, and Parmesan cheese (if using). Make a small well in the center and add the egg yolk.
Using your hands or a bench scraper, gently mix and knead the ingredients until a cohesive (but not sticky) dough forms. Avoid overworking the dough to keep the gnocchi tender.
Divide the dough into 4 equal portions. Roll each portion into a thin rope about ¾ inch in diameter, and cut into 1-inch pieces using a knife or bench scraper.
To shape the gnocchi, roll each piece gently over the back of a fork to create ridges (optional but helps hold sauce). Lightly dust the gnocchi with flour to prevent sticking.
Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches into the water. Once they float to the surface (about 2-3 minutes), cook for an additional 30 seconds, then remove with a slotted spoon.
For serving, melt butter in a skillet over medium heat and add fresh sage leaves, if using. Toss the cooked gnocchi in the butter sauce until lightly golden and fragrant.
Serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 339.7 g | 124% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 11.5 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 908 mg | 70% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 5356 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
